Kiwi Mosse Tart recipe
Ingredients:
¼ kg. of mascarpone cheese.
50 ml. milk.
220 gr. of cookies.
3 sheets of gelatin.
¾ kg. of sugar.
90 gr. of butter.
¼ liter of liquid cream.
4 kiwis.
1 tablespoon of gelatin.
1 stick of cinnamon.
125 ml. of brandy.Directions:
First things first the base of the cake:
So we're going to put the cookies in the blender jar and, obviously, grind them, or mash them well in a bowl.
The important thing is that there are only crumbs.
Take the opportunity now to put the gelatin sheets in water so that they hydrate.
We then add the butter, which should already be a little soft, and using our hands we form a dough mixing everything well.
We put this dough in the mold that we are going to use, spreading it all well, and we put it in the fridge so that it takes consistency.
Let's go now with the rest of the cake.
In a bowl we put the cheese at the same time that we pour the milk and add all the sugar.
We beat everything with some electric rods, or the mixer, until we achieve a good mix.
Then we add the liquid cream and the gelatin sheets.
We beat again to mix everything well, leaving a smooth and homogeneous cream.
Take the mold out of the fridge and pour all the liquid, spreading and distributing well so that it is even.
We put it back in the fridge to set.
When it is almost time for it to be curdled, peel the kiwis and mix them with a little sugar, a small glass of brandy, a tablespoon of gelatin and a little water so that they take on more flavor.
Stir well and put it on the fire in a saucepan for half an hour.
¼ kg. of mascarpone cheese.
50 ml. milk.
220 gr. of cookies.
3 sheets of gelatin.
¾ kg. of sugar.
90 gr. of butter.
¼ liter of liquid cream.
4 kiwis.
1 tablespoon of gelatin.
1 stick of cinnamon.
125 ml. of brandy.Directions:
First things first the base of the cake:
So we're going to put the cookies in the blender jar and, obviously, grind them, or mash them well in a bowl.
The important thing is that there are only crumbs.
Take the opportunity now to put the gelatin sheets in water so that they hydrate.
We then add the butter, which should already be a little soft, and using our hands we form a dough mixing everything well.
We put this dough in the mold that we are going to use, spreading it all well, and we put it in the fridge so that it takes consistency.
Let's go now with the rest of the cake.
In a bowl we put the cheese at the same time that we pour the milk and add all the sugar.
We beat everything with some electric rods, or the mixer, until we achieve a good mix.
Then we add the liquid cream and the gelatin sheets.
We beat again to mix everything well, leaving a smooth and homogeneous cream.
Take the mold out of the fridge and pour all the liquid, spreading and distributing well so that it is even.
We put it back in the fridge to set.
When it is almost time for it to be curdled, peel the kiwis and mix them with a little sugar, a small glass of brandy, a tablespoon of gelatin and a little water so that they take on more flavor.
Stir well and put it on the fire in a saucepan for half an hour.
